Lemony Baked Sablefish with Ginger and Mango Salsa

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Ingredients

  • 2 (6 oz.) portions sablefish
  • 1 medium mango, cut in half, pitted and scored
  • 2 tablespoons olive oil, divided
  • 2 teaspoons honey
  • Salt/pepper to taste
  • 1 small avocado, diced
  • 1 lime, zested and juiced
  • 3 tablespoons mint, chopped
  • 4 tablespoons cilantro, chopped
  • 1 teaspoon ginger, grated
  • 2 scallions, chopped
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon chili powder
  • 1 tablespoon butter, melted
  • 1 lemon, zested and juiced
  • Steamed rice, for serving

Preparation

  1. Heat the oven to 500°F.
  2. Heat a skillet over medium-high heat. Drizzle the mango with 1 teaspoon of olive oil and honey and season with salt. Sear for 3 to 5 minutes until the fruit is caramelized.
  3. Make salsa: In a small bowl, scoop out the mango and combine with the avocado, mint, cilantro, ginger, scallions, remaining olive oil, lime juice, sesame seeds, and chili powder. Season to taste. Set aside.
  4. Combine the melted butter with the lemon zest and lemon juice. Set aside.
  5. Arrange the sablefish skin-side down on a parchment-lined sheet pan and brush with the lemon and butter mixture. Bake the fish for 7 minutes. Sablefish is medium-done when the thickest part of the fillet registers at 130°F on an instant-read thermometer, or when flaked easily with a fork. Add a minute or two of cook time as desired.
  6. Serve immediately, topped with mango salsa and steamed rice.

Source: Wild Alaskan Company – Lemony Baked Sablefish with Ginger and Mango Salsa